A guide to the grading of fish and shellfish

Abstract

This manual endeavours to guide fish wholesalers, retailers, processors, inspectors and technologists who are confronted with the need to use sensory tests to evaluate the quality of fish and shellfish under iced storage. It also aims to objectively reflect the sensory changes in fish and shellfish with the chemical, biochemical and microbiological indices. The manual has been made user friendly by organising the data as simply as possible and by providing many coloured plates of fish and shellfish at different stages of spoilage to serve as a basis for comparison.